Where are my shrimp fans?!? Wherever you are, you are going to want to make this super quick and fresh tasting Ginger-Orange Shrimp and Vegetables Sheet Pan Dinner recipe. If you’re grocery shopping this weekend, put the short list of ingredients on your grocery list, grab them at the store, and plan to make this early next week! Okay?

As I work toward making sure my family eats a wider variety of foods (because, yes, even as a dietitian, we do not eat perfectly!), I’m also working toward keeping the meals I make simple and quick so that I never fall into the habit of relying on unhealthy packaged meals or drive-through dinners. 

With each turn of the calendar, it seems that our kids get busier and busier. Whether it’s more homework from school or more involvement in after-school activities, there is less time than ever to make dinner.

Anyone else feel the same way? I’m sure you can relate! For me, having a few sheet pan dinner recipes in my back pocket helps ensure that I can get a balanced, healthy meal on the table quickly. 

What are your favorite types of recipes to keep close by for nights you need to get dinner on the table quickly? Sheet pan dinners? All-in-one skillet meals? Casseroles? Instant pot meals? Crockpot/slow cooker meals? Leave me a comment below and let me know which of these you like best so I can create more healthy recipes with these methods in mind!

As for this Ginger-Orange Shrimp and Vegetables Sheet Pan Dinner, it’s fresh and healthy with a combination of sweet peppers, asparagus (which I’m seeing more and more of in grocery stores now that it’s Spring!), and shrimp. It’s flavored with a really easy Asian-inspired sauce that uses just 5 ingredients (and only 4 if you don’t want it spicy). 

I like to serve cooked soba noodles with the shrimp and veggies. Soba noodles are made from buckwheat, which is a whole grain but is not related to regular wheat, despite the name similarity. Unlike regular wheat, buckwheat is gluten free.

Be careful when you are buying soba noodles that you choose noodles that are made only with buckwheat. You’ll have to read the ingredient list to make sure. Some soba noodles are made with a combination of buckwheat and regular wheat, which would mean they contain gluten.

Soba noodles have a nutty flavor that fits really well with Asian flavors. I like to cook the noodles and then drain and rinse them with cold water. The reason I rinse with the cold water is because the noodles naturally contain a lot of starch, and I like to rinse off the starch that has accumulated in the cooking water.

If you don’t rinse off the starch, the noodles will more likely stick together when you’re trying to serve them, and I like the texture better when I rinse them before eating them. Giving them a quick rinse in cold water after cooking will take that away. Then, I simply toss them with a little oil (sesame oil is great) and, if I’m serving them with an Asian meal, I will add a few splashes of coconut aminos for additional flavor.

P.S. Next time you need a quick dinner with a lot of flavor (um, isn’t that everyday?), try this Ginger-Orange Shrimp and Vegetables Sheet Pan Dinner. Or, for a different flavor, try this 5 Ingredient Prosciutto Wrapped Chicken with Broccoli (Sheet Pan Dinner).

Ginger-Orange Shrimp and Vegetables Sheet Pan Dinner How-To Photos:

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5 from 1 vote

Ginger-Orange Shrimp and Vegetables Sheet Pan Dinner

Whether you need to get dinner on the table quickly or not, this Ginger-Orange Shrimp and Vegetables Sheet Pan Dinner will soon become a family favorite.

Servings: 4 servings

Ingredients

• 1 pound peeled and deveined jumbo shrimp
• 2/3 cup orange juice
• 1/3 cup coconut aminos
• 1 tablespoon finely chopped fresh ginger
• 1 clove garlic, minced
• ¼ teaspoon crushed red pepper (optional)
• 1 pound fresh asparagus, trimmed**
• 1 medium sweet pepper, seeded and cut into 1-inch pieces*
• 1 tablespoon toasted sesame oil
• 1 teaspoon sesame seeds, toasted

Instructions

• Thaw shrimp, if frozen; set aside. Preheat oven to 425°F. In a small saucepan, combine orange juice, coconut aminos, ginger, garlic, and, if desired, crushed red pepper. Bring to boiling; reduce heat. Boil gently, uncovered, for 15 to 20 minutes or until mixture is reduced to about 1/3 cup, stirring occasionally. Remove from the heat.
• Meanwhile, rinse shrimp; pat dry with paper towels. Cut trimmed asparagus spears crosswise in half. In a large shallow baking pan (such as a 15x10x1-inch pan or a half sheet pan) combine shrimp, asparagus, and pepper pieces. Drizzle with oil; toss to coat. Spread shrimp mixture to an even layer.
• Roast shrimp mixture, uncovered, for 12 to 15 minutes or until shrimp are opaque and vegetables are crisp-tender. Using a slotted spoon, transfer shrimp mixture to a serving platter. Drizzle with reduced orange juice sauce. Sprinkle with sesame seeds.

Notes

* Use half each of two different colors of sweet peppers to add more color variety.

** Use medium thickness asparagus spears. Really thick spears will not get tender in the bake time and really thin spears will get overdone.